CN207768079U - Cookware, cookware component and kitchen appliance - Google Patents

Abstract

The utility model discloses a kind of cookware, cookware component and kitchen appliance, the cookware includes：Inner casing and the shell being connected with the inner casing limit the phase transformation chamber for accommodating liquid phase-change working medium between the inner casing and the shell；Wherein, the peripheral surface positioned at the inner casing of the phase transformation intracavitary includes：Epimere peripheral surface and hypomere peripheral surface, the roughness of the epimere peripheral surface are less than the roughness of the hypomere peripheral surface.Cookware according to the present utility model can make the heat of gaseous state phase-change working substance more be transferred to the middle and lower part of inner casing, promote the heat utilization ratio of entire cookware.

Description

Cookware, cookware component and kitchen appliance

Technical field

The utility model is related to household electrical appliance technical field, more particularly to a kind of cookware, cookware component and kitchen appliance.

Background technology

The temperature difference of cookware different piece in the related technology is larger, in order to slow down that excessive food is heated and occur being burned show As being provided with non-sticking lining on the inner wall of cookware, but combination force difference, the scratch resistance performance of this non-sticking lining are poor, service life It is limited, therefore coating is easy to fall off and fails, while being also usually scraped off.

The cookware for losing non-sticking lining will appear the phenomenon that being burned, simultaneously because non-sticking lining be easy to be mixed into food and It is taken in by human body, and then security risk is caused to the health of consumer.

In a kind of samming pot technology known for inventor, cavity is formed using cookware inside and outside shell, in the cavities filling liquid State phase-change working substance is to realize samming purpose, although this samming pot technology can reduce the inner casing temperature difference, but to heated The condensation effect for becoming gaseous phase-change working substance is general, and especially inner casing is general to the condensation effect of gaseous state phase-change working substance, in turn The heat transmitted to inner casing is influenced, even temperature effect is unsatisfactory.

Utility model content

The utility model is intended to solve at least some of the technical problems in related technologies.For this purpose, this reality With a kind of cookware of novel proposition, the inner casing and shell of the cookware can increase the condensation to becoming gaseous phase-change working substance after being heated Effect, special inner casing more preferably, improve even temperature effect to the condensation effect of gaseous state phase-change working substance.

The utility model also proposed a kind of cookware component with above-mentioned cookware.

The utility model also proposed a kind of kitchen appliance with above-mentioned cookware component.

Cookware according to the present utility model, including：Inner casing and the shell being connected with the inner casing, the inner casing with it is described outer The phase transformation chamber for accommodating liquid phase-change working medium is limited between shell；Wherein, it is located at the outer of the inner casing of the phase transformation intracavitary Circumferential surface includes：The roughness of epimere peripheral surface and hypomere peripheral surface, the epimere peripheral surface is less than the thick of the hypomere peripheral surface Rugosity.

Cookware according to the present utility model, the roughness of epimere peripheral surface are less than the roughness of hypomere peripheral surface, therefore gas State phase-change working substance is more easily attached on hypomere peripheral surface, increases condensation effect, and then the heat in gaseous state phase-change working substance It can be more prone to be transferred to hypomere peripheral surface, more heats can boil to the food of middle and lower part in cookware, to Promote the efficiency of entire cookware.

One embodiment according to the present utility model is located at the roughness of the peripheral surface of the inner casing of the phase transformation intracavitary It it is 0.1 μm -3 μm, the roughness for being located at the inner peripheral surface of the shell of the phase transformation intracavitary is 0.1 μm -3 μm.

One embodiment according to the present utility model is located at the roughness of the peripheral surface of the inner casing of the phase transformation intracavitary More than the roughness of the inner peripheral surface of the shell.

One embodiment according to the present utility model is located at the roughness of the peripheral surface of the inner casing of the phase transformation intracavitary It it is 0.5 μm -3 μm, the roughness for being located at the inner peripheral surface of the shell of the phase transformation intracavitary is 0.1 μm -0.5 μm.

One embodiment according to the present utility model is located at the roughness of the peripheral surface of the inner casing of the phase transformation intracavitary It it is 1 μm -3 μm, the roughness for being located at the inner peripheral surface of the shell of the phase transformation intracavitary is 0.1 μm -1 μm.

The roughness of one embodiment according to the present utility model, the epimere peripheral surface is 0.5 μm -1 μm.

The roughness of one embodiment according to the present utility model, the hypomere peripheral surface is 1 μm -3 μm.

The vertical height of one embodiment according to the present utility model, the hypomere peripheral surface is equal to or less than the inner casing Vertical height 2/3.

The vertical height of one embodiment according to the present utility model, the hypomere peripheral surface is equal to or less than the inner casing Vertical height 1/2.

The vertical height of one embodiment according to the present utility model, the hypomere peripheral surface is equal to or less than the inner casing Vertical height 1/3.

The vacuum degree of one embodiment according to the present utility model, the phase transformation intracavitary is 10^-2Pa-10²Pa。

One embodiment according to the present utility model is provided with multiple epimere bump structures, institute on the epimere peripheral surface It states and is provided with multiple hypomere bump structures on hypomere peripheral surface.

One embodiment according to the present utility model, the arranging density of the multiple epimere bump structure is less than the multiple The arranging density of hypomere bump structure.

The inner casing internal face of one embodiment according to the present utility model, the inner casing includes and phase transformation chamber position pair The phase transformation chamber answered corresponds to wall surface, wherein at least part regional structure that the phase transformation chamber corresponds to wall surface is without non-sticky layer region.

One embodiment according to the present utility model, the phase transformation chamber correspond to wall surface and include：Suitable for heating source face Heat source face region and the non-face region of heat source, wherein described, to be stained with layer region invariably include the non-face region of the heat source.

Antistick layer is arranged in one embodiment according to the present utility model, heat source face region.

One embodiment according to the present utility model, the phase transformation chamber correspond to wall surface and include：Phase transformation chamber correspond to wall surface and Phase transformation chamber corresponds to peripheral wall surfaces, and the phase transformation chamber corresponds to wall surface and constitutes heat source face region, and the phase transformation chamber corresponds to peripheral wall Face constitutes the non-face region of heat source.

One embodiment according to the present utility model, the phase transformation chamber correspond to wall surface and include：First temperature region and second The temperature of temperature region, first temperature region is suitable for when the cookware is heated more than the temperature in the second temperature region Degree, wherein the adhesion coating region invariably includes the second temperature region.

Antistick layer is arranged in one embodiment according to the present utility model, first temperature region.

One embodiment according to the present utility model, the phase transformation chamber correspond to wall surface and include：Phase transformation chamber correspond to wall surface and Phase transformation chamber corresponds to peripheral wall surfaces, and the phase transformation chamber corresponds to wall surface and constitutes first temperature region, and the phase transformation chamber corresponds to peripheral wall Face constitutes the second temperature region.

One embodiment according to the present utility model, first temperature region and the temperature difference in the second temperature region are 0° -15°。

One embodiment according to the present utility model, first temperature region and the temperature difference in the second temperature region are 0° -8°。

One embodiment according to the present utility model, the phase transformation chamber correspond to wall surface and include：Phase transformation chamber correspond to wall surface and Phase transformation chamber corresponds to peripheral wall surfaces, and described without non-sticky layer region includes that the phase transformation chamber corresponds to peripheral wall surfaces.

One embodiment according to the present utility model, the phase transformation chamber correspond to wall surface setting antistick layer.

One embodiment according to the present utility model, the phase transformation chamber correspond to wall surface and include：Phase transformation chamber correspond to wall surface and Phase transformation chamber corresponds to peripheral wall surfaces, the phase transformation chamber correspond to peripheral wall surfaces and the phase transformation chamber to correspond to wall surface be the no nonstick layer area Domain.

One embodiment according to the present utility model, the inner casing internal face overall construction are described without non-sticky layer region.

One embodiment according to the present utility model, the inner casing are the ball kettle shape of evagination.

The inner shell sections of one embodiment according to the present utility model, the corresponding no antistick layer region are made of aluminum.

One embodiment according to the present utility model, the inner casing generally alumiaum article or iron piece.

According to the cookware component of the utility model another aspect embodiment, including：Cookware described in above-described embodiment with And liquid phase-change working medium, the liquid phase-change working medium are arranged in the phase transformation intracavitary.

One embodiment according to the present utility model, the liquid phase-change working medium are water, ammonia or n-hexane.

Cookware component according to the kitchen appliance of the utility model another further aspect embodiment, including in above-described embodiment.

One embodiment according to the present utility model, the kitchen appliance include electric cooker, electric pressure cooking saucepan, electromagnetic oven.

The additional aspect and advantage of the utility model will be set forth in part in the description, partly will be from following description In become apparent, or recognized by the practice of the utility model.

Description of the drawings

The above-mentioned and/or additional aspect and advantage of the utility model will in the description from combination following accompanying drawings to embodiment Become apparent and is readily appreciated that, wherein：

Fig. 1 is the schematic cross-sectional view of cookware described in the utility model one embodiment；

Fig. 2 is the A-A of cookware shown in Fig. 1 to schematic cross-sectional view；

Fig. 3 is the partial enlarged view of the cookware of the utility model one embodiment；

Fig. 4 is the partial enlarged view of the cookware of the utility model another embodiment；

Fig. 5 is the partial enlarged view of the cookware of the utility model further embodiment；

Fig. 6 is the partial enlarged view of the cookware of the utility model further embodiment；

Fig. 7 is the schematic diagram of the cookware of the utility model one embodiment；

Fig. 8 is the schematic diagram of the cookware of the utility model another embodiment；

The schematic diagram of the cookware of Fig. 9 the utility model further embodiments；

Figure 10 is the partial enlarged view of the cookware of the utility model further embodiment；

Figure 11 is the partial enlarged view of the cookware of the utility model further embodiment.

Reference numeral：Inner casing 10, inner casing internal face 103, the peripheral surface 104 of inner casing, epimere peripheral surface 104a, hypomere periphery Face 104b, inner casing bump structure 11, epimere bump structure 11a, hypomere bump structure 11b, phase transformation chamber correspond to wall surface 102, heat source Face region 102a, heat source non-face region 102b, the first temperature region 102c, second temperature region 102d, it is first annular to turn over Side 101, shell 20, shell bump structure 21, the inner peripheral surface 105 of shell, the second annular flange 201, phase transformation chamber 30, porous foam Metalwork 40, water conservancy diversion gap 50, metal tube 60.

Specific implementation mode

The embodiments of the present invention are described below in detail, examples of the embodiments are shown in the accompanying drawings.Below by The embodiment being described with reference to the drawings is exemplary, it is intended to for explaining the utility model, and should not be understood as new to this practicality The limitation of type.

In the description of the present invention, it should be understood that term "center", " longitudinal direction ", " transverse direction ", " length ", " width Degree ", " thickness ", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom" "inner", "outside", " suitable The orientation or positional relationship of the instructions such as hour hands ", " counterclockwise ", " axial direction ", " radial direction ", " circumferential direction " is orientation based on ... shown in the drawings Or position relationship, be merely for convenience of describing the present invention and simplifying the description, do not indicate or imply the indicated device or Element must have a particular orientation, with specific azimuth configuration and operation, therefore should not be understood as the limit to the utility model System.

In addition, term " first ", " second " are used for description purposes only, it is not understood to indicate or imply relative importance Or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be expressed or Implicitly include at least one this feature.The meaning of " plurality " is at least two, such as two in the description of the present invention, It is a, three etc., unless otherwise specifically defined.

In the present invention unless specifically defined or limited otherwise, term " installation ", " connected ", " connection ", " Gu It is fixed " etc. terms shall be understood in a broad sense, for example, it may be being fixedly connected, may be a detachable connection, or integral；Can be Mechanical connection can also be electrical connection or can communicate each other；It can be directly connected, the indirect phase of intermediary can also be passed through Even, can be the interaction relationship of the connection or two elements inside two elements, unless otherwise restricted clearly.For this For the those of ordinary skill in field, the concrete meaning of above-mentioned term in the present invention can be understood as the case may be.

The cookware of the utility model embodiment is described in detail with reference to Fig. 1 to Figure 11.

Cookware according to the utility model embodiment may include inner casing 10 and shell 20, and shell 20 is set in inner casing 10 Outside, inner casing 10 are connected with shell 20 and limit the phase transformation chamber for accommodating liquid phase-change working medium between inner casing 10 and shell 20 30.Liquid phase-change working medium can in phase transformation chamber 30 completion morphology transformation, such as liquid phase-change working medium can complete liquid and Conversion between gaseous state is to realize the transmission of heat.

It is a kind of physics non-stick cooker using double-layer structure, the inner casing of cookware according to the cookware of the utility model embodiment The phase transformation chamber 30 of vacuum is formed between 10 and shell 20, being injected at the position of bottom in phase transformation chamber 30 has liquid phase-change working medium (such as water, ammonia or n-hexane), is heated to cookware bottom in this way, when the temperature of cookware bottom increases to certain temperature (such as temperature afterwards>100 DEG C), it is gas that can vaporize volatilization close to the liquid refrigerant of bottom position in phase transformation chamber 30, is transmitted to phase transformation Close to the condensation end on top, at the same time being effectively conducted along with heat in chamber 30 so that the position close to its open end of cookware It sets and is heated, and the phase-change working substance after being cooled occurs condensation and is changed into liquid again, flow to the bottom of phase transformation chamber 30, then weighs New heated rear re-evaporation, which constantly moves in circles, so that it is guaranteed that entire each position of cookware is in several minutes of heating Temperature field afterwards is consistent (such as the temperature difference can be controlled at ± 4 DEG C) substantially, that is, ensures each spot temperature of entire cookware in uniform Distribution finally realizes that the cookware surface has the non-sticky effect of good physics when cooking.

As shown in Figures 4 to 6, there is inner casing 10 peripheral surface, peripheral surface 104 and the phase transformation chamber 30 of inner casing to be in direct contact, and The peripheral surface 104 of inner casing is the part for constituting phase transformation chamber 30, and the phase-change working substance in phase transformation chamber 30 can be with the peripheral surface of inner casing 104 contacts.Shell 20 has inner peripheral surface, and the inner peripheral surface 105 of shell can be in direct contact with phase transformation chamber 30, and the inner peripheral surface of shell 105 be the part for constituting phase transformation chamber 30, and the phase-change working substance in phase transformation chamber 30 can be contacted with the inner peripheral surface 105 of shell.

As shown in Figure 10, the peripheral surface 104 of inner casing may include epimere peripheral surface 104a and hypomere peripheral surface 104b, epimere The roughness of peripheral surface 104a is less than the roughness of hypomere peripheral surface 104b.

Due in cookware the food to boil and water mostly be located at cookware lower half, by epimere peripheral surface 104a's Roughness is set smaller than the roughness of hypomere peripheral surface 104b, and gaseous state phase-change working substance is enabled to more easily to be attached to down On section peripheral surface 104b, increase condensation effect, and then the heat in gaseous state phase-change working substance can be more prone to be transferred to outside hypomere Circumferential surface 104b, more heats can boil to the food of middle and lower part in cookware, to promote the efficiency of entire cookware.

Since the roughness of hypomere peripheral surface 104b is more than the roughness of epimere peripheral surface 104a, hypomere peripheral surface The surface area of 104b is more than the surface area of epimere peripheral surface 104a, and gaseous state phase-change working substance is easier to be attached to surface area greatly and table On the coarse hypomere peripheral surface 104b in face, more gaseous state phase-change working substances are condensed into liquid on hypomere peripheral surface 104b and will be big Calorimetric amount is transferred to hypomere peripheral surface 104b, and then heat inwardly conducts so that more heats are in the middle and lower part of cookware Food carries out cooking, promotes the utilization rate of heat, accelerates the speed that boils of food.

The roughness of the peripheral surface 104 of inner casing in phase transformation chamber 30 can be 0.1 μm -3 μm, be located at phase transformation chamber 30 The roughness of the inner peripheral surface 105 of interior shell can be 0.1 μm -3 μm.By the inner peripheral surface 105 of the peripheral surface 104 of inner casing and shell Roughness be set as 0.1 μm -3 μm, can accelerate phase-change working substance during heating " liquid-vapor-liquid " cycle into Journey, and then accelerate conduction velocity of the heat in pot body so that the temperature of inner casing 10 is more uniform, by each portion on inner casing 10 The temperature difference control divided realizes that cookware has good not viscous effect during the cooking of food in lower range.

The roughness of the peripheral surface 104 of inner casing in phase transformation chamber 30 can be more than the shell being located in phase transformation chamber 30 The roughness of inner peripheral surface 105.Since the roughness of the peripheral surface 104 of inner casing is more than the roughness of the inner peripheral surface 105 of shell, The surface area of the peripheral surface 104 of inner casing is more than the surface area of the inner peripheral surface 105 of shell, compared to the inner peripheral surface 105 of shell, gaseous state Phase-change working substance can more easily be adsorbed on the peripheral surface 104 of inner casing.

When gaseous state phase-change working substance rises to the top of phase transformation chamber 30, gaseous state phase-change working substance tends to be attached to roughness On the peripheral surface 104 of larger inner casing, then gaseous state phase-change working substance is condensed into liquid and transfers heat to the peripheral surface of inner casing 104, and then the heat of gaseous working medium is more transferred to the peripheral surface 104 of inner casing, then heat inwardly transmits so that more Heat is applied to the cooking of internal food, improves the capacity usage ratio of entire cookware.

Since gaseous state phase-change working substance rises to 30 top of phase transformation chamber mostly, and gaseous state phase transformation chamber 30 be easier to be attached to it is coarse It spends on the peripheral surface 104 of larger inner casing, therefore can adsorb with the peripheral surface 104 of the inner casing of 30 top face of phase transformation chamber more Heat, reduce inner casing 10 bottom and the top of inner casing 10 between temperature difference, realize inner casing 10 in food in cooking process In have it is good not glue effect.

In some embodiments of the utility model, the roughness of the peripheral surface 104 of the inner casing in phase transformation chamber 30 is 0.1 μm-3μm；The roughness of the inner peripheral surface 105 of shell in phase transformation chamber 30 is 0.1 μm -3 μm.

It is, of course, understood that the inner circumferential of the peripheral surface 104 and the shell in phase transformation chamber 30 of inner casing in phase transformation chamber 30 The roughness in face 105 meets above-mentioned relation formula, but the inner peripheral surface 105 of the roughness and shell of the peripheral surface 104 of inner casing is coarse Relationship between degree cannot still jump out above-mentioned restriction, i.e. the roughness of the peripheral surface 104 of inner casing is more than the inner peripheral surface 105 of shell Roughness.

The peripheral surface 104 of inner casing in phase transformation chamber 30 and the inner peripheral surface 105 of the shell in phase transformation chamber 30 can be coarse Surface.Coarse surface texture can increase the surface area of the peripheral surface 104 of inner casing and/or the inner peripheral surface 105 of shell, gaseous state The bond area of phase-change working substance is increased so that gaseous state phase-change working substance transfers heat to more rapidly and equably inner casing 10 And/or shell 20.

It sets the inner peripheral surface 105 of the peripheral surface 104 of inner casing and/or shell to coarse surface, can make heat can More rapidly to be conducted in the top and the bottom of phase transformation chamber 30, heat can more rapidly be transferred to from high-temperature area low Temperature area, to preferably promote the temperature uniformity of 10 different parts of inner casing.

Due to reducing the temperature difference between 10 different piece of inner casing, the food inside inner casing 10 is during cooking It is not easy phenomenon of being burned occur.

Inventor has found by a large amount of experiment, by the coarse of the inner peripheral surface 105 of the peripheral surface 104 of inner casing and/or shell Degree is set as 0.1 μm -3 μm, can accelerate the end-around carry of phase-change working substance " liquid-vapor-liquid " during heating, in turn Accelerate conduction velocity of the heat in pot body so that the temperature of inner casing 10 is more uniform, by the temperature of various pieces on inner casing 10 Difference control realizes that cookware has good not viscous effect during the cooking of food in lower range.

Optionally, the roughness of the peripheral surface 104 of the inner casing in phase transformation chamber 30 is 1 μm -3 μm, is located in phase transformation chamber 30 The roughness of the inner peripheral surface 105 of shell is 0.1 μm -1 μm.In the heat of gaseous state phase-change working substance can be more transferred to as a result, Shell 10, then heat inwardly transmit so that more heats are applied to the cooking of internal food, to promote the energy of entire cookware The utilization rate of amount.Meanwhile the temperature of the different piece of inner casing 10 is more uniform, reduces the temperature between each section on inner casing 10 Difference realizes that inner casing 10 has good not viscous effect during food is in cooking.

Optionally, the roughness for being located at the peripheral surface 104 of the inner casing in phase transformation chamber 30 is 0.5 μm -3 μm, is located at phase transformation chamber The roughness of the inner peripheral surface 105 of shell in 30 is 0.1 μm -0.5 μm.

In some embodiments of the utility model, the roughness of epimere peripheral surface 104a can be 0.5 μm -1 μm.By This, epimere peripheral surface 104a smoothers, gaseous state phase-change working substance is not easy to be attached on epimere peripheral surface 104a, and then gaseous state phase The heat that change working medium is transferred to epimere peripheral surface 104a is less.

In some embodiments of the utility model, the roughness of hypomere peripheral surface 104b can be 1 μm -3 μm.Therefore, Hypomere peripheral surface 104b is more coarse, and gaseous state phase-change working substance is easier to be attached on hypomere peripheral surface 104b, and then gaseous state phase transformation Heat in working medium can be more prone to be transferred to hypomere peripheral surface 104b, and more heats can be to the food of middle and lower part in cookware Object boils, to promote the efficiency of entire cookware.

In some embodiments of the utility model, as shown in Figure 10, the vertical height of hypomere peripheral surface 104b be equal to or Less than the 2/3 of the vertical height of inner casing 10.In order to which cooked food is smooth, in most cases, the height of food and water entirety is not Preferably it is more than the 2/3 of 10 height of inner casing, the height of the utility model middle and lower sections peripheral surface 104b is equal to or less than the vertical of inner casing 10 The 2/3 of height so that heat is more used for cooked food, promotes the efficiency of entire cookware.

Further, the vertical height of hypomere peripheral surface 104b is equal to or less than the 1/2 of the vertical height of inner casing 10.More into One step, the vertical height of hypomere peripheral surface 104b is equal to or less than the 1/3 of the vertical height of inner casing 10.

Heat can more intensively be transferred to the hypomere portion of cookware as a result, heat can more intensively to food into Row boils, and improves the utilization ratio of heat, further improves the efficiency of entire cookware.

In some embodiments of the utility model, the vacuum degree in phase transformation chamber 30 is 10^-2Pa-10²Pa.Control phase transformation chamber Vacuum degree in 30 is 10^-2Pa~10²Pa can reduce the phase transition temperature of liquid phase-change working medium, convenient for liquid phase-change working medium Circulating vaporization and condensation, to be further ensured that the temperature uniformity of cookware bottom and top, to ensure each portion of entire cookware The temperature uniformity of position.Certainly, the vacuum degree in phase transformation chamber 30 is not limited to above-mentioned concrete numerical value range, can be according to actual conditions certainly Row design.

In other embodiments of the utility model, as shown in figure 5, being provided on the peripheral surface 104 of inner casing in multiple Shell bump structure 11, inner casing bump structure 11 are located in phase transformation chamber 30.The peripheral surface 104 of inner casing is further improved as a result, Surface area, gaseous phase-change working substance can be more easily attached on the peripheral surface 104 of inner casing, and heat can be more easily It is transmitted in phase transformation chamber 30, and heat can more be transferred to inner casing 10, and then can be preferably to the food in inner casing 10 It boils.

Further, multiple inner casing bump structures 11 are arranged in multiple annulars spaced apart up and down.Inner casing is outer as a result, The arrangement of inner casing bump structure 11 on circumferential surface 104 is relatively uniform, and the heat for being transferred to each section on inner casing 10 is also relatively uniform, And then improve the temperature uniformity at 10 each position of inner casing.

In some embodiments of the utility model, as shown in fig. 6, being not only provided on the peripheral surface 104 of inner casing multiple Inner casing bump structure 11 is additionally provided with multiple shell bump structures 21 on the inner peripheral surface 105 of shell, and shell bump structure 21 is located at In phase transformation chamber 30.The surface area of the inner peripheral surface 105 of shell is also increased as a result, and gaseous state phase-change working substance can be relatively easy Ground is attached on the inner peripheral surface 105 of shell, improves delivery rate of the heat in phase transformation chamber 30 so that the various pieces of cookware Temperature more rapidly realize equilibrium.The promotion of 20 temperature of shell can effectively play the effect of heat preservation, reduce 10 temperature of inner casing Degree loss ensures that 20 temperature of inner casing is uniform, and especially after heating source stops heating, the temperature of inner casing 10 can be kept with the long period Degree reduces energy, saves electric energy.

Further, multiple shell bump structures 21 are arranged in multiple annulars spaced apart up and down.Shell is interior as a result, The arrangement of shell bump structure 21 on circumferential surface 105 is relatively uniform, be transferred to the heat of each section on shell 20 also relatively with, And then the temperature uniformity of cookware entirety is improved, realize that cookware has good not viscous effect during food cooking.

Further, as shown in fig. 6, the arranging density of multiple inner casing bump structures 11 is more than multiple shell bump structures 21 arranging density.Therefore, the surface area of the peripheral surface 104 of inner casing is more than the surface area of the inner peripheral surface 105 of shell, inner casing it is outer Circumferential surface 104 can absorb the more heats of gaseous state phase-change working substance, so more heats can to the food inside inner casing 10 into Row cooking improves the utilization rate of energy.

In some embodiments of the utility model, as shown in figure 11, multiple epimeres are provided on epimere peripheral surface 104a Multiple hypomere bump structure 11b are provided on bump structure 11a, hypomere peripheral surface 104b.In other words, above-mentioned inner casing salient point knot Structure 11 includes epimere bump structure 11a and hypomere bump structure 11b.

Epimere bump structure 11a and hypomere bump structure 11b can improve the surface area of the peripheral surface 104 of inner casing, gaseous state Phase-change working substance is easier to be attached to the peripheral surface 104 of inner casing, and then gaseous state phase-change working substance is condensed into liquid and transfers heat to The peripheral surface 104 of inner casing, and then the heat of gaseous working medium is more transferred to the peripheral surface 104 of inner casing, then heat inwardly passes It passs so that more heats are applied to the cooking of internal food, improve the capacity usage ratio of entire cookware.

Further, as shown in figure 11, the arranging density of multiple epimere bump structure 11a is less than multiple hypomere bump structures The arranging density of 11b.The surface area of hypomere peripheral surface 104b is more than the surface area of epimere peripheral surface 104a, gaseous state phase transformation as a result, Working medium be easier to be attached to surface area is big and shaggy hypomere peripheral surface 104b on, more gaseous state phase-change working substances are in hypomere It is condensed into liquid on peripheral surface 104b and amount of heat is transferred to hypomere peripheral surface 104b, then heat inwardly conducts so that More heats carry out cooking to the food positioned at the middle and lower part of cookware, promote the utilization rate of heat.

The roughness of hypomere peripheral surface 104b is coordinated to be more than the roughness of epimere peripheral surface 104a simultaneously so that said effect It is more prominent, apparent.

Below in conjunction with the accompanying drawings to being described in detail according to the cookware of the utility model other embodiments.

Cookware according to the utility model embodiment may include inner casing 10 and the shell being connected with inner casing 10 20, inner casing 10 The phase transformation chamber 30 for accommodating liquid phase-change working medium is limited between shell 20.Liquid phase-change working medium can be in phase transformation chamber 30 The transformation of middle completion morphology, such as liquid phase-change working medium can complete the conversion between liquid and gaseous state to realize the biography of heat It passs.

As shown in fig. 7, it is the wall suitable for being contacted with cooking cavity that inner casing 10, which has inner casing internal face 103, inner casing internal face 103, Face, the inner casing internal face 103 of inner casing 10 include the corresponding wall surface 102 of corresponding with 30 position of phase transformation chamber phase transformation chamber, position here Corresponding to can be understood as corresponding on the thickness direction of inner casing 10, wherein phase transformation chamber corresponds at least part area of wall surface 102 Domain construction is no antistick layer region.

That is, when all phase transformation chambers 30 between inner casing 10 and shell 20, the inner casing internal face 103 of inner casing 10 All with 30 face of phase transformation chamber, 103 all phase transformation chambers of inner casing internal face of inner casing 10 correspond to wall surface 102.When inner casing 10 and outside When only part is phase transformation chamber 30 between shell 20, the inner casing internal face 103 of inner casing 10 includes two parts, and a part is and phase transformation chamber 30 corresponding phase transformation chambers correspond to wall surface 102, and another part is common wall surface not corresponding with phase transformation chamber 30.

At least part that phase transformation chamber corresponds to wall surface 102 is configured to no antistick layer region.In other words, phase transformation chamber corresponds to wall surface 102 only some setting antistick layer, another part can be not provided with antistick layer；Or phase transformation chamber correspond to wall surface 102 can be complete Portion is not provided with antistick layer.

Thus, it is possible to which the processing technology and difficulty of processing of cookware is greatly reduced, the production efficiency of cookware is improved, and Due to reducing the use of antistick layer, processing cost is also significantly reduced.

In addition, the setting for reducing antistick layer can also fundamentally avoid falling off for antistick layer, reduces antistick layer and enter In food and by human intaking amount, the security risk caused by consumer is reduced.

It should be noted that the "inner" in the utility model embodiment refers to the direction towards cookware inside center, "outside" refers to the direction far from cookware inside center；The center of cookware can be in the cooking cavity for contained in cookware food The heart.

It is a kind of physics non-stick cooker using double-layer structure, the inner casing of cookware according to the cookware of the utility model embodiment The phase transformation chamber 30 of vacuum is formed between 10 and shell 20, being injected at the position of bottom in phase transformation chamber 30 has liquid phase-change working medium (such as water, ammonia or n-hexane), is heated to cookware bottom in this way, when the temperature of cookware bottom increases to certain temperature (such as temperature afterwards>100 DEG C), it is gas that can vaporize volatilization close to the liquid refrigerant of bottom position in phase transformation chamber 30, is transmitted to phase transformation Close to the condensation end on top, at the same time being effectively conducted along with heat in chamber 30 so that the position close to its open end of cookware It sets and is heated, and the phase-change working substance after being cooled occurs condensation and is changed into liquid again, flow to the bottom of phase transformation chamber 30, then weighs New heated rear re-evaporation, which constantly moves in circles, so that it is guaranteed that entire each position of cookware is in several minutes of heating Temperature field afterwards is consistent (such as the temperature difference can be controlled at ± 4 DEG C) substantially, that is, ensures each spot temperature of entire cookware in uniform Distribution finally realizes that the cookware surface has the non-sticky effect of good physics when cooking.

And above-mentioned cookware, due to the presence of phase transformation chamber 30, the temperature on the opposite inner casing internal face 103 of phase transformation chamber 30 Uniformly, therefore the phase transformation chamber of the inner casing of the utility model embodiment 10 corresponds at least part region of wall surface 102 to construct For no antistick layer region, thus effectively reduce because the wear-resisting property of non-sticky coating is poor, binding force is not ideal enough, the service life compared with It is short, easy to fall off and influence non-sticky effect and service life of the cookware when cooking, and effectively prevent not stickness paint and inhaled by human body After receipts, security risk is caused to the health of user.In addition, the use due to reducing non-sticking lining, cookware are manufactured into Originally it is greatly reduced, and the difficulty of processing of cookware is reduced, processing technology is simplified, and then at least certain The production efficiency of cookware is improved in degree.

In some embodiments of the utility model, as shown in figure 8, it includes being suitable for and heating that phase transformation chamber, which corresponds to wall surface 102, The non-face region 102b of heat source face region 102a and heat source of source face, wherein including the non-face of heat source without antistick layer region Region 102b.

Heat source face region 102a and heat source face, the heat received is big, and food holds on heat source face region 102a The phenomenon that easily there is excessively heating and causing to be burned, therefore can antistick layer be set in heat source face region 102a, reduction is burned Probability.The non-face region 102b of heat source and the not direct face of heat source, therefore the heat received is with respect to heat source face region 102a is smaller, and the probability that the non-face region 102b of heat source is burned is relatively low, therefore can be not provided in the non-face region 102b of heat source Antistick layer to form no antistick layer region, and then effectively reduce be burned phenomenon while, reduce cookware cost, reduce pot The manufacturing procedure of tool and the difficulty of processing for reducing cookware, and reduce non-viscous paint at least to a certain extent and enter food In probability, reduce caused by the physical safety of user hidden danger.

Of course, it should be understood that heat source face region 102a and the non-face region 102b of heat source can be not provided with not gluing Layer, i.e., include heat source face region 102a and the non-face region 102b of heat source without antistick layer region.

Specifically, phase transformation chamber corresponds to that wall surface 102 corresponds to wall surface 102a including phase transformation chamber and phase transformation chamber corresponds to peripheral wall surfaces 102b, phase transformation chamber correspond to wall surface 102a and constitute heat source face region 102a, and it is non-that phase transformation chamber corresponds to peripheral wall surfaces 102b composition heat sources Face region 102b.

That is, the heat source of cookware wall surface 102a faces corresponding with phase transformation chamber, the heat source of cookware are corresponding with phase transformation chamber The non-faces of peripheral wall surfaces 102b, phase transformation chamber correspond to wall surface 102a as heat affected zone first.

In other embodiments of the utility model, as shown in figure 9, it includes the first temperature that phase transformation chamber, which corresponds to wall surface 102, The temperature of region 102c and second temperature region 102d, the first temperature region 102c are suitable for being more than the second temperature when cookware is heated The temperature for spending region 102d, wherein including second temperature region 102d without antistick layer region.

The temperature of first temperature region 102c is high, and the heat received is maximum, and food is easy in the first temperature region 102c The phenomenon that there is excessively heating and causing to be burned, therefore can antistick layer be set in the first temperature region 102c, reduce paste The probability of pot.The temperature of second temperature region 102d is relatively low, and the heat received is smaller with respect to the first temperature region 102c, The probability that second temperature region 102d is burned is relatively low, therefore can be not provided with antistick layer in second temperature region 102d to form nothing Antistick layer region, and then while phenomenon is burned in effective reduction, reduce the cost of cookware, reduce cookware manufacturing procedure and The difficulty of processing for reducing cookware, reduces the probability that non-viscous paint enters in food at least to a certain extent, reduce to Hidden danger caused by the physical safety at family.

It is, of course, understood that the first temperature region 102c and second temperature region 102d can be not provided with not gluing Layer includes the first temperature region 102c and second temperature region 102d without antistick layer region.

Specifically, as shown in figure 9, phase transformation chamber corresponds to wall surface 102 corresponds to wall surface 102c and phase transformation chamber pair including phase transformation chamber Peripheral wall surfaces 102d, phase transformation chamber is answered to correspond to wall surface 102c and constitute the first temperature region 102c, phase transformation chamber corresponds to peripheral wall surfaces 102d structures At second temperature region 102d.That is, the temperature that phase transformation chamber corresponds to wall surface 102c is higher, phase transformation chamber corresponds to peripheral wall surfaces The temperature of 102d is relatively low.For example, the first temperature region 102c can be with heat source face, second temperature region 102d With the non-face of heat source.

Further, the temperature difference of the first temperature region 102c and second temperature region 102d are 0 ° -15 °.

Further, the temperature difference of the first temperature region 102c and second temperature region 102d are 0 ° -10 °, further excellent It is selected as 0 ° -8 °.The temperature difference between first temperature region 102c and second temperature region 102d is bigger, then more needs in the first temperature Antistick layer is arranged in region 102c；Temperature difference very little between first temperature region 102c and second temperature region 102d is even without the temperature difference When, then the first temperature region 102c and second temperature region 102d can be not provided with antistick layer.

In some embodiments of the utility model, shown in Fig. 8 and Fig. 9, phase transformation chamber corresponds to wall surface 102 and includes Phase transformation chamber corresponds to wall surface (102a, 102c) and corresponds to peripheral wall surfaces (102b, 102d) with phase transformation chamber, and no antistick layer region includes phase transformation Chamber corresponds to peripheral wall surfaces (102b, 102d).

No antistick layer region can be only that phase transformation chamber corresponds to peripheral wall surfaces (102b, 102d), certainly without antistick layer region Peripheral wall surfaces (102b, 102d) can be corresponded to including phase transformation chamber wall surface (102a, 102c) is corresponded to phase transformation chamber simultaneously.

Further, as shown in Figure 8 and Figure 9, phase transformation chamber corresponds to and is provided with antistick layer on wall surface (102a, 102c).By Wall surface (102a, 102c) face heat source is corresponded in phase transformation chamber, therefore phase transformation chamber corresponds to the temperature of wall surface (102a, 102c) Higher, the food that wall surface (102a, 102c) corresponding with phase transformation chamber is in direct contact is easy excessively heated and is carbonized, and generates paste The phenomenon that pot.

The cookware of the utility model embodiment only corresponds to wall surface (102a, 102c) setting in phase transformation chamber and does not glue as a result, Layer reduces cookware cost while effective reduction is burned, and reduces the manufacturing procedure of cookware and reduces adding for cookware Work difficulty, and the probability that non-viscous paint enters in food is reduced at least to a certain extent, it reduces and the body of user is pacified Hidden danger caused by complete.

In other embodiments of the utility model, phase transformation chamber corresponds to wall surface 102 and corresponds to wall surface including phase transformation chamber (102a, 102c) corresponds to peripheral wall surfaces (102b, 102d) with phase transformation chamber, and phase transformation chamber corresponds to wall surface (102a, 102c) and phase transformation chamber Corresponding peripheral wall surfaces (102b, 102d) are no antistick layer region.

The non-adhesion behavior of the cookware of the utility model is by the liquid phase-change working medium in double-layer structure and double-layer structure as a result, Realize, phase transformation chamber corresponds to wall surface and phase transformation chamber correspond to peripheral wall surfaces temperature it is relatively uniform.Phase transformation chamber corresponds to wall surface and phase Become chamber and correspond to peripheral wall surfaces without non-sticking lining, therefore the binding force for fundamentally having prevented non-sticking lining and cookware not enough occurs Obscission, non-sticking lining will not enter in food to be absorbed by consumer, avoids caused by the body of user safety Hidden danger.

Meanwhile the phase transformation chamber of the utility model corresponds to wall surface and phase transformation chamber corresponds to peripheral wall surfaces without non-sticking lining, may be used also To reduce the production difficulty of cookware, simplify the production process of cookware, and then improve the production efficiency of cookware, and significantly reduces The manufacturing cost of cookware.

In some embodiments of the utility model, inner casing 10 is the ball kettle shape of evagination.10 inside of inner casing can be with shape as a result, At superpower thermal convection current, the big boiling of circulation is generated, allows each grain of rice to be all full water, the volume of the grain of rice is fuller.Meanwhile inner casing 10 design for the ball kettle shape of evagination and combine the double-layer structure of cookware so that being uniformly heated for cookware further avoids The generation for phenomenon of being burned, while ball kettle shape inner casing 10 can also disperse the gravity synergistic effect between the grain of rice, optimize phenomenon of being burned.

Due to phase transformation chamber correspond to wall surface 102 at least partially without antistick layer region, effectively reduce cookware and be burned While phenomenon, the cost of manufacture and manufacture craft of cookware are reduced, the production efficiency of cookware is effectively increased.

In some embodiments of the utility model, corresponding 10 part of inner casing without antistick layer region is made of aluminum.Thus Not only ensure the molding effect of cookware, but also ensure the heat conductivility of cookware.

In some embodiments of the utility model, inner casing 10 generally alumiaum article or iron piece.Both ensure cookware as a result, Molding effect, and ensure the heat conductivility of cookware, while the processing of inner casing 10 is more prone to, and intensity higher.

In one embodiment of the utility model, as shown in Figure 1, the boiler port of inner casing 10 is equipped with the first ring of outward bending The boiler port of shape flange 101, shell 20 is equipped with the second annular flange 201 of outward bending, first annular flange 101 and the second ring 201 airtight connection of shape flange, to form closed phase transformation chamber 30 between inner casing 10 and shell 20.

Preferably, first annular flange 101 and the second annular flange 201 are integrally welded.

By the sealed connection of first annular flange 101 and the second annular flange 201, such as use welding procedure by inner casing 10 On first annular flange 101 and shell 20 on the second annular 201 welded seal of flange, it is ensured that be fully sealed and nothing between weld seam Gap, it is preferable that sanding and polishing is carried out to face of weld after welding, forms closed phase transformation chamber between inner casing 10 and shell 20 30。

Further, it as shown in Figure 1, offering connector at the upper position of the outside wall surface of shell 20, is set at connector Have and be used for the bottom injection liquid phase-change working medium to phase transformation chamber 30 with the closed metal tube 60 being connected to of phase transformation chamber 30, metal tube 60, So that liquid phase-change working medium is deposited on the bottom of phase transformation chamber 30, and so that the air in phase transformation chamber 30 is passed through metal tube 60 and be discharged.

Connector (aperture of such as a diameter of 3mm or so) is opened up at position of the shell 20 close to top, is inserted into same The metal tube 60 (such as metal hollow copper pipe) of diameter, then metal tube 60 and the contact position of pot wall are subjected to welded seal, it realizes Metal tube 60 is connected to the closed of phase transformation chamber 30, with the bottom injection liquid phase-change work by the metal tube 60 to phase transformation chamber 30 Matter, and the air in phase transformation chamber 30 is excluded, make to keep vacuum state in phase transformation chamber 30.

Preferably, the vacuum degree in phase transformation chamber 30 is 10^-3Pa~10^-1Pa.Certainly, the vacuum degree of phase transformation chamber can also be Above-mentioned 10^-2Pa~10²Pa。

It is 10 to control the vacuum degree in phase transformation chamber 30^-3Pa~10^-1Pa, to reduce the phase transition temperature of liquid phase-change working medium, just Circulating vaporization in liquid phase-change working medium and condensation, to be further ensured that the temperature uniformity of cookware bottom and top, to Ensure the temperature uniformity at each position of entire cookware.Certainly, the vacuum degree in phase transformation chamber 30 is not limited to above-mentioned concrete numerical value range, It can be according to actual conditions designed, designed.

Preferably, inner casing 10 and shell 20 are all made of stainless steel plate or aluminium alloy plate punch forming, and stainless steel plate or aluminium close The thickness range of golden plate is 0.6mm~2.5mm.

Using stainless steel plate or aluminium alloy plate punch forming inner casing 10 and shell 20, not only ensured the molding effect of cookware, but also Ensure the heat conductivility of cookware；It uses thickness range for the stainless steel plate of 0.6mm~2.5mm or aluminium alloy plate, both ensures cookware Intensity, and ensure cookware heat conductivility.

Preferably, as shown in Fig. 2, the width range of phase transformation chamber 30 is 1.5mm~4mm；Wherein, the width of phase transformation chamber 30 is The gap width formed between the outside wall surface and the internal face of shell 20 of inner casing 10.

Preferably, as shown in Figure 1, the gap width between the outside wall surface of inner casing 10 and the internal face of shell 20 keeps basic Unanimously.

It is further preferred that the thickness of porous foam metal part 40 is adapted with the width of phase transformation chamber 30, porous foam gold The average pore size for belonging to part 40 is 0.2mm~0.4mm, and porosity is 70%~90%.

Certainly, the average pore size and porosity of above-mentioned porous foam metal part 40 are not limited to above-mentioned specific limit value, can root It is voluntarily selected according to actual conditions；Preferably, porous foam metal part 40 uses porous foam copper or Porous foam aluminimun, cuts into item Shape is made.

The cookware component of the utility model embodiment is briefly described below.

Cookware component according to the utility model embodiment includes cookware and liquid phase-change working medium, and the cookware is above-mentioned reality The cookware in example is applied, liquid phase-change working medium is arranged in phase transformation chamber 30.

The cookware component that the utility model above-described embodiment provides, not for a kind of uncoated physics using double-layer structure It is stained with pot, the phase transformation chamber 30 of vacuum is formed between the inner casing 10 and shell 20 of cookware, is set at the position on top in phase transformation chamber 30 There is radially distributed porous foam metal part 40, is bonded in such as porous foam metal part 40 in the outside wall surface of inner casing 10, phase Become to inject at the position of bottom in chamber 30 and have liquid phase-change working medium (such as water, ammonia or n-hexane), in this way to cookware Bottom is heated, (such as temperature after temperature of cookware bottom increases to certain temperature>100 DEG C), the bottom of close in phase transformation chamber 30 It is gas that liquid refrigerant at portion position, which can vaporize volatilization, and along between the water conservancy diversion between two neighboring porous foam metal part 40 Gap 50 is transmitted to the condensation end close to top in phase transformation chamber 30, at the same time being effectively conducted along with heat so that close to cookware The position of its open end is heated, and the phase-change working substance after being cooled occurs condensation and is changed into liquid again, and liquid adsorption is more In hole in hole foam metal part 40, and the bottom of phase transformation chamber 30 is flow to along porous foam metal part 40 under the effect of gravity, Then re-evaporation after being heated again, the heating condensation process constantly move in circles, so that it is guaranteed that entire each position of cookware is being heated Temperature field after several minutes is consistent (such as the temperature difference can be controlled at ± 4 DEG C) substantially, that is, ensures each spot temperature of entire cookware Be evenly distributed state, finally realizes that the cookware surface has the non-sticky effect of good physics when cooking；And above-mentioned pot Tool, reduces the non-viscous paint on cookware surface, in this embodiment it is not even necessary in the not stickness paint such as surface spraying fluororesin of cookware, thus Effectively prevent because the wear-resisting property of non-sticky coating is poor, binding force is not ideal enough, the service life is shorter, it is easy to fall off due to influence cookware and exist Non-sticky effect when cooking and service life, and effectively prevent after stickness paint is not absorbed by the body, to the health of user Cause security risk.

According to the cookware component of the utility model embodiment, including the cookware in above-described embodiment, due to according to this practicality The cookware component of new embodiment is provided with above-mentioned cookware, therefore the cookware component is heated evenly, and can be substantially reduced and be burned now As.

Further, liquid phase-change working medium is water, ammonia or n-hexane.It is heated in this way to cookware bottom, works as pot The temperature of tool bottom increases to (such as temperature after certain temperature>100 DEG C), close to the liquid refrigerant of bottom position in phase transformation chamber 30 It is gas that volatilization, which can be vaporized, and is transmitted in phase transformation chamber 30 along the water conservancy diversion gap 50 between two neighboring porous foam metal part 40 Condensation end close to top, at the same time being effectively conducted along with heat so that the position close to its open end of cookware is added Heat, and the phase-change working substance after being cooled occurs condensation and is changed into liquid again, liquid adsorption is in porous foam metal part 40 In hole, and the bottom of phase transformation chamber 30 is flow to along porous foam metal part 40 under the effect of gravity, is steamed again after being then heated again Hair, the heating condensation process constantly move in circles, so that it is guaranteed that temperature field base of the entire each position of cookware after heating several minutes Originally it is consistent (such as the temperature difference can be controlled at ± 4 DEG C), that is, ensures that each spot temperature of entire cookware is evenly distributed state, finally Realize that the cookware surface has the non-sticky effect of good physics when cooking.

The kitchen appliance of the utility model embodiment is briefly described below.

Kitchen appliance according to the utility model embodiment may include the cookware component of above-described embodiment, due to according to this The kitchen appliance of utility model embodiment is provided with above-mentioned cookware component, therefore the kitchen appliance can be substantially reduced phenomenon of being burned Generation.

Kitchen appliance according to the utility model embodiment may include electric cooker, electric pressure cooking saucepan and electromagnetic oven, but unlimited In this.

In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example Point is contained at least one embodiment or example of the utility model.In the present specification, to the schematic table of above-mentioned term It states and is necessarily directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be with It can be combined in any suitable manner in any one or more of the embodiments or examples.In addition, without conflicting with each other, this field Technical staff can by the feature of different embodiments or examples described in this specification and different embodiments or examples into Row combines and combination.

Although the embodiments of the present invention have been shown and described above, it is to be understood that above-described embodiment is Illustratively, it should not be understood as limiting the present invention, those skilled in the art are in the scope of the utility model Inside it can make changes, modifications, alterations, and variations to the above described embodiments.

Claims (23)

1. a kind of cookware, which is characterized in that including：

Inner casing and the shell being connected with the inner casing, limit between the inner casing and the shell for accommodating liquid phase-change work The phase transformation chamber of matter；Wherein,

Peripheral surface positioned at the inner casing of the phase transformation intracavitary includes：Epimere peripheral surface and hypomere peripheral surface, outside the epimere The roughness of circumferential surface is less than the roughness of the hypomere peripheral surface.

2. cookware according to claim 1, which is characterized in that be located at the peripheral surface of the inner casing of the phase transformation intracavitary Roughness is 0.1 μm -3 μm, and the roughness for being located at the inner peripheral surface of the shell of the phase transformation intracavitary is 0.1 μm -3 μm.

3. cookware according to claim 1, which is characterized in that be located at the peripheral surface of the inner casing of the phase transformation intracavitary Roughness is more than the roughness of the inner peripheral surface of the shell.

4. cookware according to claim 3, which is characterized in that be located at the peripheral surface of the inner casing of the phase transformation intracavitary Roughness is 0.5 μm -3 μm, and the roughness for being located at the inner peripheral surface of the shell of the phase transformation intracavitary is 0.1 μm -0.5 μm.

5. cookware according to claim 3, which is characterized in that be located at the peripheral surface of the inner casing of the phase transformation intracavitary Roughness is 1 μm -3 μm, and the roughness for being located at the inner peripheral surface of the shell of the phase transformation intracavitary is 0.1 μm -1 μm.

6. cookware according to claim 1, which is characterized in that the roughness of the epimere peripheral surface is 0.5 μm -1 μm.

7. cookware according to claim 1, which is characterized in that the roughness of the hypomere peripheral surface is 1 μm -3 μm.

8. cookware according to claim 1, which is characterized in that the vertical height of the hypomere peripheral surface is equal to or less than institute State the 2/3 of the vertical height of inner casing；Or

The vertical height of the hypomere peripheral surface is equal to or less than the 1/2 of the vertical height of the inner casing；Or

The vertical height of the hypomere peripheral surface is equal to or less than the 1/3 of the vertical height of the inner casing.

9. cookware according to claim 1, which is characterized in that the vacuum degree of the phase transformation intracavitary is 10^-2Pa-10²Pa。

10. cookware according to claim 1, which is characterized in that be provided with multiple epimere salient points on the epimere peripheral surface Structure is provided with multiple hypomere bump structures on the hypomere peripheral surface.

11. cookware according to claim 10, which is characterized in that the arranging density of the multiple epimere bump structure is less than The arranging density of the multiple hypomere bump structure.

12. cookware according to claim 1, which is characterized in that the inner casing internal face of the inner casing includes and the phase transformation The corresponding phase transformation chamber in chamber position corresponds to wall surface, wherein at least part regional structure that the phase transformation chamber corresponds to wall surface is without non-sticky Layer region.

13. cookware according to claim 12, which is characterized in that the phase transformation chamber corresponds to wall surface and includes：Suitable for heating The heat source face region of source face and the non-face region of heat source, wherein described, to be stained with layer region invariably include the non-face of the heat source Region.

14. cookware according to claim 13, which is characterized in that antistick layer is arranged in heat source face region.

15. cookware according to claim 14, which is characterized in that the phase transformation chamber corresponds to wall surface and includes：Phase transformation chamber corresponds to Wall surface and phase transformation chamber correspond to peripheral wall surfaces, and the phase transformation chamber corresponds to wall surface and constitutes heat source face region, the phase transformation chamber Corresponding peripheral wall surfaces constitute the non-face region of heat source.

16. cookware according to claim 12, which is characterized in that the phase transformation chamber corresponds to wall surface and includes：First humidity province Domain and second temperature region, the temperature of first temperature region are suitable for being more than the second temperature when the cookware is heated The temperature in region, wherein the adhesion coating region invariably includes the second temperature region.

17. cookware according to claim 16, which is characterized in that antistick layer is arranged in first temperature region.

18. cookware according to claim 17, which is characterized in that the phase transformation chamber corresponds to wall surface and includes：Phase transformation chamber corresponds to Wall surface and phase transformation chamber correspond to peripheral wall surfaces, and the phase transformation chamber corresponds to wall surface and constitutes first temperature region, the phase transformation chamber Corresponding peripheral wall surfaces constitute the second temperature region.

19. cookware according to claim 16, which is characterized in that first temperature region and the second temperature region The temperature difference be 0 ° -8 °.

20. cookware according to claim 12, which is characterized in that the phase transformation chamber corresponds to wall surface and includes：Phase transformation chamber corresponds to Wall surface and phase transformation chamber correspond to peripheral wall surfaces, and described without non-sticky layer region includes that the phase transformation chamber corresponds to peripheral wall surfaces, the phase transformation chamber Antistick layer is arranged in corresponding wall surface；Or

The phase transformation chamber corresponds to wall surface and includes：Phase transformation chamber corresponds to wall surface and phase transformation chamber corresponds to peripheral wall surfaces, and the phase transformation chamber corresponds to It is described without non-sticky layer region that peripheral wall surfaces and the phase transformation chamber, which correspond to wall surface,；Or

The inner casing internal face overall construction is described without non-sticky layer region.

21. cookware according to claim 12, which is characterized in that the inner casing is the ball kettle shape of evagination.

22. a kind of cookware component, which is characterized in that including：

Cookware, the cookware are the cookware according to any one of claim 1-21；And

Liquid phase-change working medium, the liquid phase-change working medium are arranged in the phase transformation intracavitary.

23. a kind of kitchen appliance, which is characterized in that including cookware component according to claim 22.